Calories in Squash, winter, hubbard, baked, without salt
Generic food Cooked Vegetables
Squash, winter, hubbard, baked, without salt contains 50 kcal per 100 g. A typical serving of 1 cup, cubes (205 g) provides about 103 kcal.
Roughly 74% of its calories come from carbohydrates, with 17% from protein and 9% from fat (estimated with general energy factors).
That is more energy than the typical item in vegetables and vegetable products on FoodFactly, where the median is 35 kcal per 100 g across 866 foods.
100 g provides 37% of the Daily Value for Vitamin A, 11% of the Daily Value for Vitamin C and 10% of the Daily Value for Vitamin B6.
These values are for the cooked food. Raw and other preparations have their own values, listed separately below.
The data comes from USDA FoodData Central: SR Legacy.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 50 kcal | |
| Total fat ? | 0.62 g | 0.8% |
| Saturated fat ? | 0.13 g | 0.6% |
| Trans fat Z | 0 g | |
| Cholesterol Z | 0 mg | 0% |
| Sodium ? | 8 mg | 0.3% |
| Total carbohydrates C | 10.8 g | 4% |
| Dietary fiber I | 4.9 g | 18% |
| Total sugars I | 4.9 g | |
| Protein ? | 2.5 g | 5% |
| Vitamin A C | 335 µg | 37% |
| Vitamin C ? | 9.5 mg | 11% |
| Vitamin D Z | 0 µg | 0% |
| Vitamin E I | 0.2 mg | 1% |
| Vitamin K I | 1.6 µg | 1% |
| Thiamin (B1) ? | 0.074 mg | 6% |
| Riboflavin (B2) ? | 0.047 mg | 4% |
| Niacin (B3) ? | 0.56 mg | 3% |
| Pantothenic acid (B5) ? | 0.45 mg | 9% |
| Vitamin B6 ? | 0.17 mg | 10% |
| Folate (B9) C | 16 µg | 4% |
| Vitamin B12 Z | 0 µg | 0% |
| Choline I | 14.6 mg | 3% |
| Calcium ? | 17 mg | 1% |
| Iron ? | 0.47 mg | 3% |
| Magnesium ? | 22 mg | 5% |
| Phosphorus ? | 23 mg | 2% |
| Potassium ? | 358 mg | 8% |
| Zinc ? | 0.15 mg | 1% |
| Copper ? | 0.045 mg | 5% |
| Manganese ? | 0.17 mg | 7% |
| Selenium I | 0.6 µg | 1% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 17%
- Carbohydrates 74%
- Fat 9%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein2.5 gabove the median for vegetables and vegetable products (median 2 g)
- Fiber4.9 gin the top quarter of vegetables and vegetable products (median 2.2 g)
- Sugars4.9 gin the top quarter of vegetables and vegetable products (median 2.3 g)
- Fat0.62 gin the top quarter of vegetables and vegetable products (median 0.3 g)
- Saturated fat0.13 gin the top quarter of vegetables and vegetable products (median 0.052 g)
- Sodium8 mgin the lowest quarter of vegetables and vegetable products (median 36 mg)
- Protein per 100 kcal5 gprotein density, useful for comparing foods with different calorie levels
- Water85.1 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat ? | 0.046 g |
|---|---|
| Polyunsaturated fat ? | 0.26 g |
Amino acids (18)
| Tryptophan ? | 0.021 g |
|---|---|
| Threonine ? | 0.044 g |
| Isoleucine ? | 0.058 g |
| Leucine ? | 0.084 g |
| Lysine ? | 0.055 g |
| Methionine ? | 0.018 g |
| Cystine ? | 0.013 g |
| Phenylalanine ? | 0.058 g |
| Tyrosine ? | 0.05 g |
| Valine ? | 0.064 g |
| Arginine ? | 0.082 g |
| Histidine ? | 0.028 g |
| Alanine ? | 0.062 g |
| Aspartic acid ? | 0.16 g |
| Glutamic acid ? | 0.26 g |
| Glycine ? | 0.055 g |
| Proline ? | 0.053 g |
| Serine ? | 0.058 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) I | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) I | 0 g |
| Linoleic acid (omega-6, 18:2) ? | 0.097 g |
| SFA 4:0 I | 0 g |
| SFA 6:0 I | 0 g |
| SFA 8:0 I | 0 g |
| SFA 10:0 I | 0 g |
| SFA 12:0 ? | 0.003 g |
| SFA 14:0 ? | 0.002 g |
| SFA 16:0 ? | 0.11 g |
| SFA 18:0 ? | 0.012 g |
| MUFA 18:1 ? | 0.042 g |
| PUFA 18:3 ? | 0.16 g |
| PUFA 20:4 I | 0 g |
| MUFA 16:1 ? | 0.003 g |
| PUFA 18:4 I | 0 g |
| MUFA 20:1 I | 0 g |
| MUFA 22:1 I | 0 g |
| PUFA 22:5 n-3 (DPA) I | 0 g |
Carotenoids (7)
| Beta-carotene I | 3,580 µg |
|---|---|
| Lycopene I | 0 µg |
| Lutein + zeaxanthin I | 0 µg |
| Retinol Z | 0 µg |
| Carotene, alpha I | 885 µg |
| Vitamin D (D2 + D3), International Units Z | 0 IU |
| Cryptoxanthin, beta I | 0 µg |
Other components (9)
| Water ? | 85.1 g |
|---|---|
| Alcohol Z | 0 g |
| Caffeine Z | 0 mg |
| Ash ? | 0.99 g |
| Theobromine Z | 0 mg |
| Energy ? | 209 kJ |
| Vitamin A, IU C | 6,705 IU |
| Folic acid Z | 0 µg |
| Folate, food ? | 16 µg |
Other forms of Squash
Raw, cooked, dried and processed versions are separate records with their own measured values.
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Peas and carrots, fresh, cooked, no added fat Cooked | 67 | 3.3 g | 12.8 g | 0.39 g |
| Peas and carrots, frozen, cooked, no added fat Cooked | 58 | 3 g | 11.1 g | 0.37 g |
| Vegetables, mixed, frozen, cooked, boiled, drained, with salt Cooked | 60 | 2.9 g | 13.1 g | 0.15 g |
| Classic mixed vegetables, frozen, cooked, no added fat Cooked | 65 | 2.9 g | 13 g | 0.15 g |
| Green peas, canned, reduced sodium, cooked, no added fat Cooked | 66 | 4 g | 12.2 g | 0.38 g |
| Vegetables, mixed, frozen, cooked, boiled, drained, without salt Cooked | 65 | 2.9 g | 13.1 g | 0.15 g |
| Green peas, canned, cooked, no added fat Cooked | 68 | 4.5 g | 11.4 g | 0.8 g |
| Peas and carrots, frozen, cooked, boiled, drained, without salt Cooked | 48 | 3.1 g | 10.1 g | 0.42 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in cooked squash?
100 g of cooked squash has 50 kcal. 1 cup, cubes (205 g): about 103 kcal.
How much protein is in cooked squash?
Cooked squash contains 2.5 g of protein per 100 g (5% of the 50 g Daily Value), or 5.1 g in 1 cup, cubes (205 g). About 17% of its calories come from protein. Compared with other vegetables and vegetable products, that is above the median (median 2 g).
How many carbs are in cooked squash?
Cooked squash has 10.8 g of total carbohydrates per 100 g, including 4.9 g of fiber and 4.9 g of sugars.
How much fat is in cooked squash?
Cooked squash contains 0.62 g of fat per 100 g, of which 0.13 g is saturated (0.6% of the Daily Value).
What vitamins and minerals does cooked squash contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin A (37% DV), Vitamin C (11% DV) and Vitamin B6 (10% DV). The full list is in the vitamins and minerals table above.
How much sodium is in cooked squash?
100 g contains 8 mg of sodium, 0.3% of the 2,300 mg Daily Value.
Does squash have the same nutrition cooked and raw?
No. Per 100 g, squash, winter, hubbard, baked, without salt has 50 kcal, while squash, Indian, raw (Navajo) has 26 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: SR Legacy, record dated April 1, 2019. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 168476. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.